Simple Way to Starbucks Cold Brew Iced Coffee Caffeine

Pumpkin Cream Cold Brew

Consuming coffee that involves not much.

Recipe Summary Pumpkin Cream Cold Brew

Every fall I eagerly await this iced coffee from that famous coffee shop. What I don't like is that it can be pricey. So I decided to make my own pumpkin cream to be able to enjoy it year round.

Ingredients | Starbucks Cold Brew Iced Coffee Caffeine

½ cup heavy whipping cream

¼ cup pumpkin puree

3 tablespoons pumpkin pie syrup (such as Torani(R)), or to taste

2 teaspoons pumpkin pie spice

ice

2 tablespoons sugar-free vanilla syrup (such as Torani®)

1 cup cold brew coffee, or as needed

Directions

Combine heavy whipping cream, pumpkin puree, pumpkin pie syrup, and pumpkin spice in a bowl. Whip with a hand mixer until creamy and slightly thickened.

Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide pumpkin cream evenly between both.

I prefer 1/2 pumpkin cream:1/2 cold brew. Adjust to your liking.

I prefer a sweeter cold brew, so I sweeten my coffee with the optional vanilla syrup.

Info | Starbucks Cold Brew Iced Coffee Caffeine

prep: 15 mins total: 15 mins Servings: 2 Yield: 2 coffees

TAG : Pumpkin Cream Cold Brew

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